Toasting Baguettes for Crostini
A good crostini provides the structure for your toppings. If the bread is too soft, the base gives way; if it is scorched, the bitterness overwhelms the rest of the plate.
Consistency is your main constraint.
Uniform thickness ensures all slices brown at the same rate. Use a serrated knife to avoid crushing the soft crumb while slicing.
- serrated bread knife
- baking sheet
- silicone pastry brush
What goes in.
- 1French baguette
- 1/4 cupextra virgin olive oil
- pinchsea salt
Surface saturation
Lightly coat the top face of each slice with oil, ensuring it reaches the outer crust. This creates a barrier that keeps the interior chewy while the surface hardens.
The method.
Slice the bread
Cut the baguette into 1/2-inch thick rounds. Angle your knife to get longer, oval-shaped pieces if you prefer a larger surface area.
Arrange and oil
Lay slices flat on a baking sheet. Use the brush to apply a thin, even layer of oil to the upward-facing side of every slice.
Bake
Place in a 375°F oven. Bake for 8 to 10 minutes. Watch for a pale straw color on the interior and a darker, toasted brown on the rim.
Cool
Move the bread to a wire rack immediately. They will firm up further as they lose residual heat.
Other turns to take.
Garlic Rubbed
Once the crostini are out of the oven, lightly rub the surface of each slice with a halved clove of raw garlic while they are still warm.
Herb Infused
Whisk a teaspoon of finely minced rosemary or thyme into your olive oil before brushing.
When it doesn't go to plan.
If your baguette is a day old, it is actually better—it slices cleaner and toasts more evenly.
Do not crowd the baking sheet; leave at least an inch between slices so air can circulate and crisp the crust.
Check the bottoms halfway through; if they are browning faster than the tops, flip the slices for the final two minutes.
The ones that keep coming up.
Can I toast these in a pan instead of the oven?
Yes. Use a cast iron skillet over medium-low heat. Toast in batches, turning once, until both sides reach the desired level of crispness.
How do I store finished crostini?
Let them cool completely, then keep them in an airtight container or a paper bag at room temperature for up to two days. Re-crisp them in a 300°F oven for 3 minutes before serving.
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